NYC Chef says "no" to Meatless Mondays

Christian Ragano, executive chef of New York Central restaurant in the Grand Hyatt Hotel in New York City, is cooking up his own alternative to “Meatless Mondays.” Instead of going vegetarian, his Monday menu features a meat-filled extravaganza.

According to the NY1 all-news channel in New York City, Ragano and his team cook up a special three-course meal centered on meat ranging from mainstream protein to exotic meat including bison, ostrich and elk. Diners can even add a fourth meat-filled course to the menu with a meat-centered dessert, such as prosciutto in chocolate.

Diners can enjoy menu items such as cornish hen in cumin-scented jus served on yogurt and eggplant jam and topped with scallions; crispy pork belly braised in white wine over pea puree and garnished with fresh mint alongside polenta with a fried egg; and beef cheeks with oxtail ravioli, baby leeks, radish salad and truffle. Ragano and his team rotate the meaty menu weekly.

"[Diners] can expect to see touches of foie gras, different kinds of hams from Spain, Italy, France, different kinds of game -- pheasant, guinea hen," Ragano told NY1.

Meatless Monday began in 2003, and since then has become a new health and environmental trend. Sodexo, a North American food service provider, offers Meatless Monday options at many of their client sites. They serve approximately 10 million consumers daily at 6,000 sites.